photo by Sackville
- Ready In:
- 12 dried chili peppers
- 4 cloves garlic
- 1⁄2 cup extra virgin olive oil
- 1 teaspoon salt
- 2 teaspoons cumin
- Seed and slice peppers-soak in warm water for 30 min.
- Drain and squeeze out excess liquid.
- Place all ingredients in a blender and whirl until smooth.
- Serve with Moroccan Cigars.
Questions & Replies
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I really like this recipe for harissa, as it calls for items which we generally have lying around which makes it convenient. However, I am giving it only 4 stars because it is not very specific about suggested varieties of peppers, which can effect the heat and volume dramatically. We use a combination of guajillo for bulk and some arbol or thai bird or something like that for heat. Otherwise an awesome recipe.
This was easy to make and came out quite yummy. The chillis I used were green birdseyes fresh off the plant, so this wasn't very hot at all, but unfortunately that's all I had on hand. I did find that I had far too much liquid at the end, you'll see that in my picture. I'd love to know what the recommended chilli is for this dish so that I can try again.
I am finding this really too salty for me, but I should say that I clearly wasn't using the right kind of peppers, since I ended up having to add some pickled jalapenos I happened to have in the fridge, in addition to some a few tsps of West Indian hot pepper sauce to increase the heat to my taste. I think it could be really great with the right kind of pepper, though.
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